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I began my foray into the bartending world by starting as a barback. It was easily the hardest work I’ve ever done for less than minimum wage in my life.
But make no mistake – it is a serious, fully-staffed and stocked kitchen, and the food is no joke. While you will be paying Mirage prices, you can also expect Mirage quality. Excellent. This ain't bar food. Dammit again.
I compare a good mixologist to a good chef; he's someone who knows his ingredients, preparation, best practices, and how the resulting cocktail should taste.
Let's face it, any restaurant that has a dish like Beef Cheek Ravioli with Black Truffles and Crushed Duck Liver is as far away from McDonald's as 2005 Bordeaux is from White Zinfandel.